Food

Recipes from our Mexico Issue

By SAVEUR Editors

April 2, 2013

We fell in love with the nuanced and varied cuisine of Mexico during the making of our August/September 2012 special Mexico issue. From deeply-spiced moles to grilled steak tacos and fruity tomatillo salsas, here are all the recipes from issue #149.

Casa Dragones Guacamole — This guacamole features chiles, onions, and tomatoes.Todd Coleman

Seafood Cocktail (Coctel de Mariscos) — This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts. Get the recipe »Todd Coleman

Tostadas — A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca. Get the recipe for Tostadas de Camaron Seco »Todd Coleman

Chalupas Poblanas (Thick Tortillas Fried with Salsa) — These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico. See the recipe for Chalupas Poblanas »Todd Coleman

Pan-Fried Crabs in Chipotle Sauce (Jaibas Enchipotladas) — To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.Todd Coleman

Squash Blossom Soup (Caldo Xochitl con Flor de Calabaza) — Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.James Oseland

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) — The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado.James Oseland

Black Bean Soup (Sopa de Frijol) — This long-simmered soup matches spiced black beans with a roasted tomato puree.James Oseland

Chilled Avocado Soup (Sopa Fria de Aguacate) — Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.James Oseland

Sopa de Fideo (Mexican Noodle Soup) — The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.Todd Coleman

Potato and Leek Soup (Sopa de Poro y Papa) — This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled like a vichyssoise, but it's also served hot, especially in the cooler months.James Oseland

Ricotta Scramble with Tomatoes (Requeson Revuelto) — This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.Penny De Los Santos

Oaxacan Red Chile Enchiladas (Enchiladas de Chile Ajo) — These classic Oaxacan-style enchiladas are stuffed with chicken and doused in a sweet chile-and-garlic sauce.Todd Coleman

Pollo en Escabeche Oriental — Delicately spiced, tangy escabeche, a preparation typical of the Yucatan, makes a vibrant marinade and sauce for stewed chicken. The grapefruit, orange, and lime juices called for in this recipe approximate the flavor of the Yucatan's sour oranges, which are difficult to get here.James Oseland

Mexican Noodle Casserole (Sopa Seca) — This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side.Penny de los Santos

Mexican-Style Scrambled Eggs (Huevos a la Mexicana) — This quick breakfast dish is made a la Mexicana with red tomatoes, white onion, and green jalapeño, ingredients that mirror the colors of the Mexican flag.James Oseland

Pork Ribs in Tomatillo Sauce (Costillas de Puerco en Salsa Verde) — A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.Todd Coleman

Grilled Steak Tacos (Tacos de Carne Asada) — Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.Todd Coleman

Chile-Spiced Grilled Chicken (Pollo al Horno) — Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.Todd Coleman

Chicken and Potato Stew (Guisada al Pollo) — Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. Get the recipe for Chicken and Potato Stew (Guisada al Pollo) »Todd Coleman

Chicken with Pumpkin Seed-Tomatillo Sauce (Pollo en Pipian Verde) — This classic Pueblan sauce is made with pumpkin seeds and tomatillos.Todd Coleman

Pescado Encarcelado — This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.Todd Coleman

Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblana) — In Mexico's most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that's ideal for spooning over chicken.Todd Coleman

Pollo Pibil — Marinated in a crimson achiote and citrus juice marinade and served with pickled onions, this chicken dish is eaten all over the Yucatan. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious.James Oseland

Huevos Motuleños — This Yucatan-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.James Oseland

Mexican Bean and Cheese Sandwich (Molletes) — The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.Todd Coleman

Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos) — These salsa-dunked and griddled sandwiches, an iconic Mexico City street food, are named for the pambazos—soft, oval rolls—they're typically made with. Telera and kaiser rolls make fine substitutes.Penny De Los Santos

Chiles Rellenos con Picadillo — This stuffed, fried chile, a specialty of Julin Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins.Todd Coleman

Sweet Hibiscus Drink (Agua de Jamaica) — This sweet-tart drink is a popular streetside cooler.Todd Coleman

Blackberry Masa Drink (Atole de Mora Negra) — If you'd rather drink your breakfast, try atole—a traditional Mexican drink thickened with masa harina and served hot.Todd Coleman

Michelada con Camarones — This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night. Get the recipe for Michelada con Camarones (Spicy Beer Cocktail with Shrimp) »Todd Coleman

Pineapple and Cactus Drink (Agua de Piña con Nopal) — This thirst-quencher punches up pineapple and apple with cactus.Todd Coleman

Frijol con Puerco — In this dish, from Jorge Boneta, former chef at the Hotel Matilda in San Miguel de Allende, the pork and beans cook together, which enhances the flavor of each ingredient.Todd Coleman

Beef and Guajillo Chile Stew (Caldo de Res) — Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice.Todd Coleman

Stuffed Poblano Chiles with Walnut Sauce (Chiles en Nogada) — Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.Todd Coleman

Huarache con Carne Asada — Thick, oblong masa tortillas (named huarache, or sandal, because of their shape) are topped with grated cheese, salsa roja, sauteed steak, and sliced cactus in this classic street food.Todd Coleman

Chicken Enchiladas in Tomatillo-Cream Sauce (Enchiladas Suizas) — This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.Todd Coleman

Sauteed Potatoes and Chiles (Papas con Rajas) — Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico.Penny De Los Santos

Arroz a la Mexicana (Mexican-Style Red Rice) — This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes. See the recipe for Arroz a la Mexicana »Todd Coleman

Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil) — This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas.Penny De Los Santos

Frijioles de Olla (Stewed "Pot" Beans) — These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. See the recipe for Frijioles de Olla »Penny de los Santos

Pickled Peppers (Chiles Curtidos) — These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico.Todd Coleman

Sikil P'ak (Pumpkin Seed Salsa) — This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. See the recipe for Sikil P'ak »Todd Coleman

Tomato and Chile Salsa (Salsa Roja) — Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.Todd Coleman

Fresh Pineapple Salsa (Salsa de Piña) — Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.Todd Coleman

Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) — This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. See the recipe for Salsa de Cacahuate y Chile de Árbol »Todd Coleman

Green Tomatillo Salsa (Salsa Verde) — Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.Todd Coleman

Camaron Seco — In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. Get the recipe for Salsa con Camaron Seco »Todd Coleman

Churros con Chocolate Caliente — Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for long, fluted fritters, served with thick hot chocolate for dunking. Get the recipe for Churros con Chocolate Caliente (Mexican Fritters with Hot Chocolate) »Todd Coleman

Mango Ice (Raspado de Mango) — This refreshing frozen treat, made from bottled or fresh mango juice, is a Mexican version of granita.Todd Coleman

PECAN SHORTBREAD COOKIES (POLVORONES) — See the RecipeSAVEUR

Mexican Bread Pudding (Capirotada) — This satisfying dessert uses piloncillo, a type of brown sugar used in Mexican cooking.Todd Coleman

Poblano Chile Soup (Sopa de Chile Poblano) — Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream.James Oseland

Lime Soup (Sopa de Lima) — Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.James Oseland

mexican chocolate — See the RecipeTodd Coleman

Green Salsa with Avocado (Salsa Verde con Aguacate) — This green salsa is made thick and luscious by adding fresh avocado. Serve tableside with almost any dish— it's especially delicious with roasted pork dishes or tacos carne asada.Todd Coleman

Chile and Tomatillo Salsa (Salsa de Chile Pasilla Oaxaqueño y Miltomate) — This simple salsa is little more than pureed tomatillos and pasilla chiles.Todd Coleman

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